Baked Sweet Peppers and Chili Peppers with Garlic
4 servings
150 minutes
Baked sweet peppers and chili peppers with garlic are a vibrant dish of Mexican cuisine that embodies the fiery character of this culinary tradition. Sweet peppers add gentle sweetness to the dish, while chili peppers provide a spicy kick, creating a harmony of flavors. Garlic enhances the aroma, and caramelized pieces add depth. Baking slowly reveals all the nuances of the ingredients, making them rich and tender. Vinegar adds a fresh tanginess that balances the flavor palette. This dish is perfect as an independent appetizer or as a side to meat or fish. It can be prepared in advance, making it convenient for festive gatherings. Baked peppers can be added to salads, sauces or enjoyed with warm bread while savoring their rich and warming flavor with a hint of smokiness.
1
Preheat the oven to 150˚C. Mix sweet pepper, chili pepper, garlic, oil, and sugar on a large baking sheet, season with salt and pepper.
- Red sweet pepper: 1.3 kg
- Red chili pepper: 250 g
- Garlic: 8 cloves
- Olive oil: 0.5 glass
- Sugar: pinch
- Coarse salt: to taste
- Ground black pepper: to taste
2
Roast the peppers, turning them every 30 minutes, until they are soft and start to caramelize in places (about 2-2½ hours). Let cool, then add vinegar and mix.
- Wine vinegar: 2 tablespoons
3
Can be prepared in advance: peppers can be roasted 1 week before use. Cover with a lid and place in the refrigerator. Warm to room temperature before serving.